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Author Notes: This is a very pretty salad to serve in the fall and it's perfect for Thanksgiving; just double or triple the amounts to feed a larger group. —WinnieAb

Serves 4-6

1 bulb fennel, trimmed, cleaned, and sliced thin

1pound Brussels sprouts

1tablespoon olive oil

1 head radicchio, trimmed and chopped

2/3cup walnuts, pan toasted

1/2cup bleu cheese, crumbled

3tablespoons olive oil

2tablespoons balsamic vinegar

Trim Brussels sprouts and make an “x” in the bottom of each.

Bring a pot of water to boil and add Brussels sprouts. Boil for 5 minutes, and then drain. Chop Brussels sprouts.

In a cast iron skillet, heat the olive oil. Add chopped Brussels sprouts and radicchio and sauté for several minutes.

Remove from heat and add to the fennel in a large serving dish. Add nuts, mix well, and then top with the crumbled cheese. Dress with olive oil and vinegar. Season with course sea salt and ground black pepper to taste.